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Ingredients Jump to Instructions ↓

  1. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  2. 4 large ripe tomatoes, sliced thick

  3. 1 cup thinly sliced red onion

  4. 1 can (6 ounces) medium pitted ripe olives, drained and halved

  5. 1/2 cup olive oil

  6. 5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil

  7. 1/2 teaspoon dried oregano

  8. 1/4 teaspoon pepper Salt to taste

  9. 1/8 teaspoon garlic powder

Instructions Jump to Ingredients ↑

  1. In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables. Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings.

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